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Food Cooking and Cuisines

Indian coriander chutney: A green and minty twist to your savouries

This dip can be eaten with samosas, chaat and even sandwiches



PREP TIME 5 m
COOK TIME 10m
SERVES 4
Ingredients

    1 cup coriander leaves

    1 cup mint leaves

    1 inch ginger peeled and chopped

    ½ - 2 green chillies, according to spice tolerance

    Salt to taste

    1½ piece of a medium sized lemon

    1tsp of chaat masala (you can make at home by combining equal measures of black salt, dried mango powder and roasted cumin powder)

    ¼tsp of black salt

    Water as required

Ingredient Substitution Guide

METHOD

1. In a grinder, add the roughly chopped leaves, ginger and green chillies and grind with 1 tablespoon of water into a smooth thick paste. Some add a dash of lemon juice, a tablespoon of roasted peanuts, a tablespoon of grated coconut and 2 or 3 cloves of garlic, prior to blending.

2. Transfer to a bowl and stir in salt, black salt, red chili powder, chaat masala, cumin powder, and black pepper powder. Some add a dash of lemon juice, a tablespoon of roasted peanuts, a tablespoon of grated coconut and 2 or 3 cloves of garlic.

3. Strain the paste or pulp into a large bowl and add 2 cups of water in it, or enough water for desired consistency.

Note: The watery mint sauce is best served chilled with pani puri.

- Writer is a restaurant manager at a branch of Chatori Gali in Dubai and an avid foodie

Tell us about your favourite dishes or recipes at food@gulfnews.com

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